Instructions
Step 1: Preheat your oven to 400°F (200°C). Pat the chicken leg dry with paper towels to ensure a crispy skin.
Step 2: In a small bowl, combine minced garlic, paprika, chili powder, black pepper, salt, and Italian seasoning.
Step 3: Rub the chicken leg with 1 tbsp olive oil, then coat generously with the spice mixture. Drizzle with lemon juice.
Step 4: Place the chicken on a baking sheet and roast for 35 to 40 minutes until the internal temperature reaches 165°F and the skin is golden brown.
Step 5: While the chicken cooks, cut potatoes into fries and toss with 1 tbsp olive oil, paprika, and salt. Spread on a separate baking sheet.
Step 6: Bake the fries for 25 to 30 minutes, stirring halfway through, until golden and crispy.
Step 7: Prepare the salad by combining chopped lettuce and sliced cucumber in a bowl. Dress with 1 tbsp olive oil, 1 tsp lemon juice, salt, and pepper.
Step 8: Plate your meal with the roasted chicken, crispy fries, and fresh salad. Serve with ketchup or your favorite dipping sauce.
Storage and Reheating Tips
Store leftover chicken and fries in separate airtight containers in the refrigerator for up to three days. Keep the salad separate to prevent it from becoming soggy.
Reheat the chicken in a 350°F oven for 10 to 15 minutes until warmed through and the skin regains its crispiness. For fries, use an air fryer or oven at 375°F for five to seven minutes.
The salad is best enjoyed fresh, but you can prepare the greens and cucumber ahead and dress them just before eating. Leftover dressing stores well in the refrigerator for up to one week.
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